black forest cake (eggless & whole wheat)

Black forest cake recipe with step by step pics. One of the favorite cakes liked by everyone is black forest cake. Apart from having a fabulous taste and texture, this black forest cake recipe has a few more plus points.

One the entire chocolate sponge cake is made from whole wheat flour.

has less oil

and uses ingredients that are easily available.

The cake recipe is also easy and can be made by beginners too.

Preparing good or excellent eggless frosting cakes or gateau at home is creative as well as a satisfying effort. And trust me the process is not difficult. But yes takes time and you have some extra pans, bowls and stuff that needs to be cleaned 🙂

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To make the work seem less daunting, I suggest to bake the cake a day before and do the frosting the next day. The cake can be refrigerated overnight and the frosting can be done the next day.

To make this egg free black forest cake, you need a chocolate cake or a chocolate sponge cake. You can get the cake from outside or make your own at home. I have used my basic eggless chocolate cake made from whole wheat flour as a base for this black forest cake.

There were some eggless cakes I had learnt in my home science classes and this cake was one of them. I really have good memories of preparing these frosted cakes and its due to the practice and training there, I can make them effortlessly now.

In the step by step pics, I have shared some steps to make the eggless plain chocolate cake. Otherwise you can also check the entire step by step recipe on this link – Eggless chocolate cake.

Serve the black forest cake chilled. The cake weighed more than 500 grams, about 700 grams. So goes very well as a dessert or for celebrations like birthdays and anniversaries.

10. Using a wired whisk, mix everything well. There should be no lumps in the cake batter. The batter is not thick but medium thin.

11. Pour the cake batter in a greased cake pan of 7.5 inches diameter x 2 inches height. Tap the sides so that the extra air bubbles are let out.

Baking cake

12. bake the cake in a preheated oven for 200 degrees celsius/392 Fahrenheit for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check. For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius for 15 minutes. Then bake the cake at 180 degrees celsius for 30 to 35 minutes.

For doneness check the cake with a toothpick. The toothpick should come out clean. If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting, let the cake cool completely.

14. Here’s the inverted chocolate cake which has been cooled completely.

15. Place the cake top side facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use dental floss to slice the cake into two. With a knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the icing layer.

16. Remove the top slice of the cake and keep aside. Here we have the bottom cake halve. Just cover and keep aside.

Making icing for cake

17. In a stand mixer take 200 ml chilled cream and 5 tbsp icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as thats the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whip well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it.

18. At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won’t have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

19. Here’s the consistency of the cream.

Making black forest cake

20. Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of water.

21. Now with a spatula spread about ¼ or ⅓ of the whipped cream.

22. Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.

23. Then add a layer of finely chopped red cherries. Red cherries are easily available. These are in the Indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at miThai shops here.

24. Sprinkle grated chocolate or chocolate shavings on top all over.

25. Cover with the top halve of the cake.

26. Spread again ⅓ part of the cream on the top evenly. Spread on the sides of the cake too. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing. The foil covered plate along with the cake is kept on a heavy board. This way you can easily rotate the foil covered plate while spreading icing on the sides.

27. Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake.

28. Here’s one more pic. Decorate as per your likeness.

29. Don’t worry about design flaws as we will be adding more grated chocolate on the cakes. So imperfections can be hidden 🙂

30. Place whole cherries on the cake.

31. You can add the amount of cherries you want to make a neat looking black forest cake.

32. Sprinkle some grated chocolate.

33. Cover the flaws with the grated chocolate. You can also add chocolate shavings or chocolate vermicelli.

34. Also place the grated chocolate on the sides of the cake. I also added some chocolate shavings from top. Here our eggless black forest cake is ready.

35. Cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.

36. When the cream icing has set well, slice and Serve eggless black forest cake.

Now add ¼ cup oil or melted butter. I added oil. Stir briskly so that everything is mixed well.

Next add 1 tbsp lime juice. Stir again.

Now add ½ tsp vanilla extract or powder.

Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.

There should be no lumps in the cake batter. The batter is not thick but medium thin.

Pour the cake batter in the prepared cake pan.

Tap the sides of the cake pan so that the extra air bubbles are let out.

baking chocolate cake

Bake the cake in a preheated oven for 200 degrees celsius or 392 fahrenhiet for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.

For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius or 356 fahrenheit degrees for 15 minutes. Then bake the cake at 180 degrees celsius or 356 degrees fahrenheit for the 30 to 35 minutes.

For doneness check the cake with a tooth pick. The tooth pick should come out clean. Once the cake becomes warm or cools down, unmold and place it on a wired rack.

If the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. Before frosting let the cake cool completely.

making icing for black forest cake

Keep the top of the cake facing you. Slice the cake neatly and from the center with a large knife or serrated knife. You can also use a dental floss to slice the cake into two. With knife things can go uneven, so slice carefully. If crumbs fall, collect them and then add them on top of the cream layer.

Remove the top half and keep aside. Keep the the bottom cake half facing you. Just cover them and keep aside while you prepare the cream icing.

In a stand mixer take cream and icing sugar. You can use an electric beater and take the cream and icing sugar in a bowl. I have used amul cream as that the only cream I get here. Also it works very well for me. But one has to use icing sugar otherwise amul cream does not whipped well due to its low fat content. If you can get heavy whipping cream, then nothing like it. Remember to chill the cream in the refrigerator at least for a day or two before you use it.

At the highest speed, run the wire whip blade and whip till the cream become stiff. I whipped amul cream for about 8 minutes in the highest speed of the stand mixer. If you use heavy whipping cream, you won't have to whip for so long. Don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. To check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

making black forest cake

Sprinkle some sugar syrup on the cake evenly. To make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. You can also use rum or wine instead of sugar syrup.

Now with a spatula spread about ¼ or ⅓ of the whipped cream.

Spread evenly. Since this is a moist cake, the crumbs will be seen while spreading the cream. There is a method that can be used to to avoid the crumbs. But since we are making at home, this much is alright.

Then add a layer of chopped red cherries. Red cherries are easily available. These are in the indian variety of candied karonda berries. They are also called as karonda murabba in hindi. I get them easily at mithai shops here.

Sprinkle grated chocolate on top.

Cover with the top halve of the cake.

Spread some cream on the top evenly. Spread on the sides. If you have a cake decorating stand, then its best to use. For home purpose, I use a small flat plate covered with aluminum foil and place the cake on it before icing.

Add the remaining whipped cream in a piping bag and use any decorative nozzle. Decorate the cake with the cream from the piping bag.

Place whole cherries on the cake. you can add the amount of cherries you want to make a neat looking cake.

Sprinkle some grated chocolate all over. You can also add chocolate shavings or chocolate vermicelli.

Also place the grated chocolate on the side of the cake. I also added some chocolate shavings from top.

Cover the black forest cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. Keep to set for 3 to 4 hours or overnight.

When the cream icing has set well, slice and serve the eggless black forest cake.

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namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

hello mam, i have gone through many of ur recipes n have tried some of them. they ol turned out well i wanna try this one also bt the prob z that i do not hv an oven. can u plz suggest the pressure cooker recipe of this. i vl b really thankful to u. plz help

dassana amit

Sep 18, 2016

thanks charu, have taken your request for eggless black forest cake in pressure cooker recipe request on our file. allow us some time to post the same.

Krishna

Sep 01, 2016

Hi ,

Can you beat the cream with a hand blender???

dassana amit

Sep 01, 2016

by hand blender i am assuming its a wired whisk. difficult with a wired whisk, if you use amul cream or 25% to 35% fat cream. if the cream has a 50 % or more of fat content, then you can use a wired whisk. if you are meaning an electric hand blender, then you can use it.

Anchal

Aug 24, 2016

Heyy can i make cream from icing sugar and malai in normal mixer which we have at home ?? And does that homemade cream tastes same like whipped cream which is made from amul whipping cream??

dassana amit

Aug 24, 2016

you can make cream with icing sugar and malai. there was a time, i used to make cream at home, as we used to get fresh milk and not packaged ones. the taste of whipped cream is same. in fact homemade one taste better than store brought one. but just don’t over do and use the whipper blade in your mixer. any other blade might ruin the consistency.

Hema

Aug 20, 2016

Hi, i dnt have a oven,,,,,do u hv a recipe to bake the cake in pressure cooker?????

Good aftrnoon..can u plzz tell me wat kind of pans we can use in oven to make this cake

dassana amit

Aug 15, 2016

pratibha, generally aluminium pans are used. you will get them in super stores or in shops which sell bakery stuff. non stick pans are also available and even silicon based ones, but i prefer the conventional aluminium pans.

Anuradha

Aug 04, 2016

Hi, I tried this recipe earlier twice it came out good, thanks. But now I wanna double the ingredients to get a big cake! Can I ? Pls reply

dassana amit

Aug 04, 2016

anuradha, you can double the recipe. a few readers did double the recipe with success.

Manjiri

Jul 01, 2016

I tried ur basic chocolate cake recipe many a times, and loved the results, now i want to try this one but do not have the electric beater, can i beat the cream in a mixer? Thanks 🙂

dassana amit

Jul 01, 2016

thanks manjiri. you can whip the cream in a blender or mixer. but use the whipping blade. if you use the dry grinder or wet grinder blade, then there will be difficulty in getting the cream whipped well.

The recipes on this page are too good. Accurate measuring of ingredients and perfect authentic taste of all food!!??? keep sharing n helping us reach our husbands’ hearts??

dassana amit

Jun 22, 2016

thankyou lipi for your kind and encouraging words 🙂

gayathri

Jun 13, 2016

very nice and easy. made it for my kids bday. can u pls share how big a pan to use when doubling the recipe and the time too.

dassana amit

Jun 13, 2016

thanks gayathri. generally, the batter should cover 2/3 of the pan. it very difficult to exactly tell the correct dimensions.

Varsha

Jun 10, 2016

Can I use the same recipe to make cupcakes? And then probably remove a tiny bit of the center, add in a cherry and top with whipped cream and chocolate shaving? How else can I incorporate the blackforest taste in a cupcake? Thanks in advance!

dassana amit

Jun 12, 2016

usually cupcake batter have a thick to medium consistency batter. you can try this recipe too. i think it should work.

Lopamudra

May 28, 2016

Made this black forest cake and was pleasantly surprised with the result. Wanted to share some of it with my neighbour but husband did not let me. I already have been requested to make it again. You are absolutely wonderful. Thank you so much.

dassana amit

May 28, 2016

most welcome lopamudra and glad to know. isn’t it better to make it at home and get surprised with the result 🙂 thanks a lot.

Shalini

May 21, 2016

Hi,

I want to try Black Forest cake for a long time and I came across your site… Just a quick question, where can I find/buy red cherry. I tried finding it at an Indian grocery store but couldn’t. If you can please let me know where I can buy, greatly appreciate it.

dassana amit

May 21, 2016

shalini you could buy red glazed cherries from any kirana, grocery store they are easily available.

Mansi

May 10, 2016

Hi, I have tried many of your recipes and it has made a chef in my home.. All thnks to ur tasty recipes,. I do tried this cake last night. It taste good but it became dry n hard at corners.. Can u tell me where I got wrong?

dassana amit

May 11, 2016

thanks mansi. its got baked too much. hence the dryness and hardness at the corners. oven times vary with the size, model and type, so when baking its always better to keep a check. some ovens bake faster and some slower.

aarna

May 06, 2016

it helped me prepare cake for my mom on mothers day

dassana amit

May 07, 2016

aarna, nice to know this.

Deepshikha

Apr 20, 2016

Hello , I really like your recipes … They really turn out very well.. Wanna try this cake as well for my 1st anniversary but have some questions in my mind… 1. I live in US and nt getting icing sugar … I am getting powdered sugar … Does that work 2. The cake pan i am getting is 9in diameter and 1.5 inch depth…will that work? 3. Also i have ashirwad multi grain flour …will that work? 4 . Can any brand of heavy whipping cream work?

dassana amit

Apr 22, 2016

late in replying as we had some issues with the comment section.

1. you can use powdered sugar. but just add 1 tsp corn starch to it. 2. 9×1.5 inch can be risky as we want a cake which is more in height, so that it can be sliced and then frosted. 3. don’t use multi grain flour. just use atta or whole wheat flour. any brand will do. 4. any brand of heavy whipping cream will do.

sonal

Apr 11, 2016

Hi mam i prepared this cake for my son’s bday party yesterday and it came out awsome just like other recipes that ihv tried from yr blog.thank you so much mam.i would like to share some pics too.

dassana amit

Apr 11, 2016

wow. thats great. i am sure the birthday boy must have loved it as well the guests. most welcome sonal and do continue to bake. try different recipes. most kids love baked goods and if they are healthy than nothing like it.

sonal

Apr 09, 2016

Hi mam ihv prepared this cake last year n it was awsome i posted the comment also.now i want to prepare it for my son’s bday so that it could serve almost 20 people n im confused abt the size of the tin n the quantities could u plz help me mam.thanks a lot.

dassana amit

Apr 09, 2016

sonal for 20 servings, you will need 2 cakes of the same weight as the recipe. i would not suggest you to double the recipe as i do not know how the end result will be. so you will need to bake the cake twice and then slice and layer each of the cake. hope this helps.

sonal

Apr 09, 2016

Thank you mam for being so readily helpful always.i think you r right preparing two cakes would be safer than doubling the quantities.any ways thanks a ton once again.you r just THE BEST.

dassana amit

Apr 09, 2016

welcoma sonal. enjoy the baking process as well as the birthday 🙂

vaishali

Apr 02, 2016

I hv tried to bake a cake about six times. Once, it was perfect. But other times, my husband declare my cake as not baked totally.knife test does not work. Today also I tried reading your steps carefully. Knife was so clean and the outer looks was also good. I demould the cake and let it be some cool. Then when I cut, it was not cooked properly from inside. Though taste was good. It always breaks my heart. Do the size of baking mould also matters? My mould was leas than half covered with the batter.

dassana amit

Apr 02, 2016

vaishali, baking is all about learning, trials and more learning. first of all folding or mixing the batter is a important technique. too much or too less can spoil the final texture of the cake. using fresh ingredients is another important point. if the batter is mixed or folded too much, it will pass the knife test after baking, but the texture will not be light and soft. the texture will dense or hard, but the cake will be baked. the size of baking moulds also matter. generally the batter can be filled upto 2/3rd in the pan.

Neha

Apr 01, 2016

Hi dassana

I plan to make a 2 tier cake for my kids 2nd birthday. As he loves minion I want to make it minion style. Thought of using blue icing on d bottom n yellow icing on top. What kind of food color do I use which r easily available n how to add colors. I he th8 of using banana cake (bottom)and basic chocolate cake(top) will dt be fine? Waiting eagerly to hear from u. Thank u so much.

N to tell u m baking everyday with ur recipes. Be it banana cake, orange cake, fruit cake, cookies etc etc etc. .? u made me fall in luv wid baking. Amazing recipes. For me a day without baking is a day wasted. Thnx a ton.

dassana amit

Apr 01, 2016

neha, i have replied to the email that you had also sent regarding the same query. do check.

Govind

Mar 31, 2016

Very nice

Pooja

Mar 29, 2016

Hi. Can we use maida

dassana amit

Mar 29, 2016

yes pooja you could use maida hope this help’s you.

sanjana das

Mar 17, 2016

first off all thanx for this awsmm recipe… this is my fav web page… whenever i think of making something diffrent for my family, especially for my small brother i always perefer ur recipes nd they are just awsmm.. nd this cake i am thinking of making this on my small brother birthday.. he was asking me to make a chocolate cake for him from a long time nd now after seeing ur recipe i am definitely gonna try it nd i am sure this is gonna be very tasty… ???

dassana amit

Mar 18, 2016

always welcome sanjana 🙂 thankyou for your kind and encouraging words. surely try and let us know how the cake was? wishing a great birthday on our behalf

alisha

Feb 10, 2016

how to place the grated chocolates in the sides of the cake

dassana amit

Feb 11, 2016

you have to just take the grated chocolate in your palms and sprinkle from the sides. keep on rotating tray or plate. rotate the tray/plate and sprinkle from the sides.

karuna

Feb 05, 2016

The ingredients given here wud give a half kg or one kg cake

dassana amit

Feb 05, 2016

mentioned in the post. 700 grams.

Asha

Jan 05, 2016

Hello Dasanna. First of all thank u so much for the wonderful recipe. I am gonna try this now. Just had a doubt. Is it fine if i don’t sieve the wheat flour and cocoa powder as I do not not have the shaving plate handy.

dassana amit

Jan 05, 2016

thanks asha. its always better to sieve the flour. if there is too much bran in the flour, it can spoil the texture. you can even use a thin cotton cloth or muslin to seive the flour.

it depends on what you are weighing. different ingredients depending on their density have different weight in grams. 1 cup is equal to 250 ml. but when you weight atta or sugar in the same cup, their weight in grams differs. eg 1 cup of atta is 120 grams, 1 cup of maida is 125 grams, 1 cup sooji/rava is 200 grams.

Shweta

Dec 25, 2015

Can we whip the cream in mixer grinder using the whip option? For how many minutes should I whip if the above is possible?

dassana amit

Dec 25, 2015

yes you can whip with the whipping blade in a mixer-grinder. the time depends on the fat content in the cream and the grinder machine capacity. if you use cream with 40% to 60% fat content than the whipping will be quicker. i cannot tell the exact time. what you can do is whip for a few minutes and then check.

Shweta

Dec 25, 2015

Thanks 🙂

dassana amit

Dec 26, 2015

welcome shweta.

R.Saral

Dec 25, 2015

its very awesome….

dassana amit

Dec 25, 2015

thanks.

Anuradha

Dec 22, 2015

Hi , I am a big fan of ur recipes n tried almost many recipes n now I wanna know whether we can use whole wheat flour for eggless black forest cake or not or should we use only maida,Please reply as I wanna do it for this Christmas! Thanks 🙂

dassana amit

Dec 22, 2015

thanks anuradha. you can use whole wheat flour for any cake that you make be it without frosting or with frosting. if you want, you can make this recipe with maida also.

Ashwini

Dec 08, 2015

Hi , For this recipe if I had to use vanilla pod instead of extract,how much of the pod needs to be used?

dassana amit

Dec 12, 2015

ashwini, use half of the vanilla pod.

Ashwini

Dec 07, 2015

Baked this for my sister s bday last weekend and it came out very good.I used the whipped cream powder instead of fresh cream for the icing and was very happy with the finished product!

dassana amit

Dec 09, 2015

pleased to know this thankyou ashwini 🙂

reshma

Nov 28, 2015

Hi this cake looks yummy wanna try it but can u tell me the method to whip amul fresh cream into whip cream

dassana amit

Nov 29, 2015

use an electric beater to whip amul cream. you have to whip for a long time atleast 7 to 8 minutes on medium to high speed to get soft peaks.

Pooja

Nov 27, 2015

Hi, Baking soda & baking powder are different? If no baking soda is available then can baking powder be substituted, if yes, then what will be the measurement.

dassana amit

Nov 27, 2015

pooja, both baking soda and baking powder are different. baking soda is just sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate, an acidifying agent like cream of tartar and corn starch. you can substitute baking powder with baking soda but not the other way round. baking soda is 4 times stronger than baking powder. in this recipe baking soda cannot be substituted with baking powder.

kush thapa

Dec 03, 2015

which is the best …………baking soda or baking powder……for health..

dassana amit

Dec 03, 2015

if using baking powder, the use aluminium free baking powder. its better for health than using regular baking powder. baking soda is just pure sodium bicarbonate. can be used in minimal amounts in eggless baking.

Namaste. I am the chef and author of Veg Recipes of India. I shared, tried & tested Indian as well as world vegetarian recipes in a detailed step by step photos, which will help you to make delicious, tasty and tasty vegetarian food easily. READ MORE